Ingredients:
4 boneless pork chops, 3/4-inch thick
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 (10 3/4 ounce) cans cream of mushroom soup
1/4 cup milk
2 tablespoons chablis (optional) or 2 tablespoons other dry white wine (optional)
1 tablespoon Dijon mustard
Directions:
Season chops with lemon pepper.
Heat oil in skillet. Add chops and cook until browned. Remove chops.
Add mushrooms and cook until tender.
Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 minute or until done.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.